Pastila, syrups and other sweets. We share with you our favorite recipes for simple and healthy pumpkin goodies.
Pumpkin pastille
Delicious and fragrant sweetness, which can legally replace any candy. It doesn’t get your hands dirty - you can take it with you into the room and nibble while sitting with a book on the couch. Pastila is well stored in a dry place, in a paper bag or in a glass jar.
Ingredients: 1.5 kg of pumpkin pulp, 2 hard apples, 300 g of honey, 1 tsp. cinnamon, 1 tsp vanilla sugar, 1 tsp. ground ginger. Refined vegetable oil - 3 tsp
Peel and seed apples and pumpkins, cut into small pieces and simmer for 10-15 minutes with a little water until softened. Drain, let cool slightly, and puree until smooth. Add spices to the pumpkin mass, mix thoroughly, and put on a slow fire for 25-30 minutes to reduce the puree a little. Add honey to the boiled mass, mix and let cool.
Line a baking sheet with baking paper so that its edges go over the sides. Lubricate it with vegetable oil. Spread the pumpkin mass over the paper in an even layer of 5-7 mm. It is convenient to do this with a spatula dipped in water. It is not a problem if excess moisture gets on the marshmallow - it will evaporate during drying. The thinner the pumpkin layer, the faster the marshmallow dries.
You need to dry the marshmallow at a temperature of 60-80 degrees, in an ajar oven. The process will take 5-6 hours, depending on the thickness of the layer. The marshmallow is ready when it feels springy to the touch, with no syrup droplets or wet spots.
Remove the marshmallow from the baking sheet and, along with the baking paper, cut it into strips. After cooling, remove the paper, roll the marshmallow into tubes and store in a jar or paper bag. If desired, you can sprinkle the tubes with powdered sugar with vanilla and cinnamon.
pumpkin jam
Few people, having tried this jam, will guess from the first time what it is brewed from. This is because of the lemon, which gives the pumpkin an interesting delicate flavor.
Ingredients: 1 kg pumpkin, 800 gr. sugar, 2 lemons, 2 pcs. cloves, 5 peas of allspice.
Cut the peeled pumpkin into cubes and simmer over low heat until softened. Pour sugar, mix and boil for another 20 minutes. Squeeze juice from lemons, add to jam. Throw cloves and allspice there. Continue to cook, stirring, until thickened. Remove the cloves and pepper from the finished jam, pack it in dry, sterilized jars, and put it in a cold place for 5-7 days so that it brews.
candied pumpkin
Absolutely natural sweetness that does not burden the waist. Raw foodists and any other sweet tooth will rejoice.
Ingredients: pumpkin - 800 g, orange - 1 pc, water - 0.5 stack, sugar - 0.5 kg, cinnamon - 1 stick.
Cut the pumpkin into slices 2 * 2 cm, 3-4 mm thick. Put everything in a deep enameled bowl, cover with sugar and leave overnight to let the pumpkin juice. If there is not enough juice in the morning, you can add 2-3 tablespoons of boiled water. In the liquid that has formed in the bowl, the sugar should completely dissolve. You can help him by periodically stirring the contents.
Remove the zest from the orange, peel it and mix it with the zest in a blender. To the orange puree, add the syrup drained from the pumpkin bowl, cinnamon stick, add water and boil the mixture over low heat.
Pour the pumpkin into the boiling syrup, stir and let it boil without increasing the heat. Boil for 5 minutes after boiling, remove from heat and set aside for a day to infuse. Bring the candied fruits to a boil for three days in a row, boil them for 5 minutes and cool. After that, collect the boiled pieces of pumpkin in a colander, let the syrup drain and put them on parchment paper.
You can dry candied fruit in the air, it will take 2-3 days. You can speed up the process and dry them in the oven at 130 degrees. This will take 1-2 hours. Sprinkle the finished candied fruits with powdered sugar and store in a paper bag or in a glass dish.
After the preparation of candied fruits, an exceptionally tasty syrup remains.. It can be used for sweet cereals, for fruit salads, you can pour them over buns with butter and just eat with tea. Store it in the refrigerator in a tightly closed jar.
Pumpkin sweets are an autumn dessert that will surprise not only your family, but also the most uncomplicated gourmet. Such sweets, by consistency, resemble bird's milk, so they come out very soft and tender, they melt right in your mouth. The finished product can be decorated with powdered sugar, cocoa or granulated sugar. They are perfect for a festive table for Halloween or other holidays. Cooking them is quite easy and fast, not taking into account the time for solidification. To a cup of fragrant coffee or hot tea on a cool autumn evening - that's it. So, if you are a fan of delicate soufflés, read the recipe and let's cook.
Ingredients
- For pumpkin puree:
- Pumpkin 360 g;
- Water 200 ml;
- Sugar 50 g;
- For sweets:
- Pumpkin puree 225 g;
- Chicken protein 4 pcs.
- For syrup:
- Agar-agar 8 g;
- Water 75 g;
- Sugar 200 g;
- Powdered sugar for dusting.
Cooking
Let's start with the pumpkin puree. If you have it ready, use it. Peel fresh pumpkin from seeds and crust. Cut into medium or small cubes and add to the saucepan. Pour the indicated amount of granulated sugar and pour hot water. Put on the stove to cook until the pumpkin becomes soft. Bring to a boil. After, reduce the heat, cover with a lid and cook until tender.
It takes about 20-25 minutes for the pumpkin pieces to become soft. Almost all of the liquid should have completely evaporated. If a small amount of broth remains, it's okay.
Using a blender, masher or spoon, make a puree mass. Can be rubbed through a fine sieve. Cool pumpkin puree to room temperature. To speed up the process, send it to the refrigerator.
Transfer chilled pumpkin puree to a convenient deep bowl. Add the egg whites and beat with a whisk or mixer until the pumpkin-protein mass has increased and thickened. While the mass is whipping, let's do agar-agar.
Prepare the syrup in a separate saucepan. Add the required amount of water, pour 200 grams of sugar and agar-agar there. Put on fire and simmer until sugar dissolves, constantly stirring with a wooden spatula along the bottom so that the agar does not burn.
The sugar syrup is ready when it slowly pulls from the spatula. After you get this result, remove from heat and cool quite a bit.
Add hot agar syrup to pumpkin puree. At the same time, constantly beat with a mixer until the mass cools down. Pumpkin mass has become quite airy and thicker.
Spread the finished mass with a spoon into candy molds and leave at room temperature for 3-5 hours until completely solidified. You can use silicone molds, as long as they are not too big.
Carefully remove from molds and sprinkle with powdered sugar. Happy tea!
Healthy pumpkin sweets are ready, they can be stored in a glass container or paper box.
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Recipe Ingredients: Candied pumpkin. Pumpkin candy
tags: Home recipe how to make how to cook with photos. How to make or how to cook Candied pumpkin. Pumpkin candy cooking at home quickly.
How to cook: Candied pumpkin. Pumpkin candy
- website:
- Wash the pumpkin, clean it, cut into small cubes, put in a saucepan and sprinkle with sugar, mix well.
- Leave pumpkin with sugar in a cool place.
- At the end of the day, drain the resulting syrup. We put it on the stove, bring to a boil, make the fire quieter and cook for 10 minutes.
- Pour the pumpkin with syrup and leave to soak for another 12 hours.
- Then we put the pumpkin in syrup on the fire, bring to a boil, make it very quiet and cook until the pumpkin is transparent.
- We take out the finished pumpkin from the syrup, put it on a baking sheet and dry it over low heat in the oven.
- Ready pumpkin can be sprinkled with powder, should be stored in glass containers in a cool place.
prepare more:
Candied orange peels |  Yogurt at home (without yogurt maker) |  Dried apricot - dried apricots (fruit dessert) |
Votes: ten ; Reviews: 0 ; Kcal/100g: 200 ; Date: 03-03-2012 . A simple recipe for how to cook candied pumpkin. Pumpkin sweets at home photo and how to cook at home. Quick how to do Candied pumpkin. Pumpkin candy cooking at home.
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Have you ever heard of pumpkin desserts? Not? Then be sure to read this article, in it you will find a lot of interesting things for yourself.
Autumn is the time for golden leaves, fragrant apples, white bows and orange pumpkins. Over the summer, the pumpkin accumulates useful substances in itself, ripens to please with delicious dishes, drinks and juices.
From pumpkin you can cook cereals, side dishes, main dishes with meat, poultry.
Pumpkin - the queen of the autumn table
Stunning fragrant desserts are prepared from pumpkin:
- candies
- ice cream
- pies
- jam
- candied fruit
- marshmallow
- sweet chips
- jam
- syrup
- cupcakes
- buns
This article will reveal all the secrets of making magical sweet desserts with pumpkin.
Pumpkin Candy Sugar Free Recipe
Sugar-free pumpkin candies are partly diet recipes. their alternative is honey.
Cooking fragrant pumpkin sweets does not take much time.
Sweets from pumpkin "Prostye". Recipe #1
Ingredients:
- pumpkin - 1 kg
- honey - 400 g
- lemon juice - 50 ml
- cinnamon or vanillin - whispers
Cooking:
- Peel the pumpkin from seeds, seeds and part of the pulp
- Grate pumpkin, grind in a meat grinder, blender, food processor
- Mix all the ingredients to get a homogeneous viscous mass
- Leave the “dough” for pumpkin sweets for 2-3 hours so that the pumpkin gives juice
- Cook over low heat until thickened
- Now take the molds for ice, line them with cling film, put the pumpkin mass there
- Put the pumpkin candy in the fridge overnight
- In the morning, take the candies out of the molds. Keep refrigerated
Pumpkin sweets with cookies. Recipe #2
Ingredients:
- pumpkin - 500 g
- cream - 100 g
- water - 100 g
- biscuit cookies - 100 g
- butter - 50 g
- honey - 340 g
- cloves, cinnamon - 1 pinch each
Cooking:
- Clean the pumpkin from the peel and seeds. Cut into small cubes
- Simmer the pumpkin in a pan or simmer with a little water for 30-40 minutes
- Beat the resulting pumpkin puree in a blender
- Mix cream, water, puree and honey
- In a meat grinder or in a blender, grind cookies into crumbs
- Mix pumpkin mass with cookie crumbs
- Cool the candy mass in the refrigerator
- Shape into balls, roll in cookie crumbs if left
- Place in refrigerator for 12 hours
round pumpkin candy Take note! As a filling, you can use any nuts, seeds, dried fruits. They can be sprinkled on the finished product, or added inside. For these purposes, you can still use grated chocolate, coconut, cocoa, carob and even granulated coffee!
How to make pumpkin marmalade at home?
Pumpkin marmalade is an unusual, but loved by many children and adults delicacy. It is prepared quite simply, but the taste cannot be expressed in words.
Pumpkin lovers, take note of this recipe!
Pumpkin marmalade. Recipe #1
Ingredients:
- pumpkin - 450 g
- gelatin - up to 50 g
- liquid honey - 70 ml
- cinnamon or vanilla - 1 teaspoon
Cooking:
- Peel the pumpkin from seeds, peel, remove all threads
- Cut the pumpkin into small cubes, boil, stew in a pan or bake in the oven until completely softened
- In the meantime, prepare gelatin: dilute it with warm water, as indicated in the instructions, so that it is completely dissolved
- Mix pumpkin puree with honey (can be replaced with melted sugar), beat with a submersible blender until a fluffy homogeneous mass
- Mix pumpkin mass with spices and diluted gelatin
- Pumpkin candy is almost ready! Now the mass must be spread out on a flat plate, tray or dish in an even layer, no thicker than 2-3 cm
- Put the workpiece in the refrigerator until completely solidified
- Get a dish or tray with marmalade, cut into diamonds, circles, strips or cut out animal or plant figures with molds, roll in powdered sugar, sugar, cookie crumbs, nuts, cocoa or carob
These sweets are easy to store at room temperature.
Pumpkin marmalade "Very simple". Recipe #2
Ingredients:
- baby pumpkin puree - 200 g
- baby apple or peach puree - 200 g
- gelatin - 30 g
- spices
Cooking:
- Dilute gelatin according to the instructions in warm water until completely dissolved.
- Mix apple (peach) and pumpkin puree, bring to a boil or heat at least to 60 degrees
- Combine mashed potatoes and gelatin, finish spices
- Pour a mass of future marmalade onto a dish, put in the refrigerator overnight
- In the morning, do the same with marmalade as in the recipe above.
Pumpkin Chips: Oven Recipe
An excellent replacement for harmful store-bought chips is homemade chips. Yes, not simple, but sweet - with pumpkin!
Sweet pumpkin chips. Recipe #1
Ingredients:
- pumpkin - 300 g
- sugar - 50 g
- spices (vanilla, cinnamon, ginger) - a pinch each
Cooking:
- Pumpkin is very well cleaned of threads, seeds and peel
- Cut into thin slices (slices)
- Roll each slice in sugar mixed with spices
- Put on a baking sheet lined with parchment and bake at 200 degrees for about 30 minutes
- Remove from oven and cool
Sweet pumpkin chips can be mixed with apple chips made according to the same recipe. It will turn out a very interesting and fragrant mix.
Chips from pumpkin with spices. Option number 2
Ingredients:
- pumpkin - 300 g
- vegetable oil - 200 ml
- sugar, spices to taste
Cooking:
- Prepare the pumpkin, as in the previous recipe, cut into very thin slices
- Heat the oil to boiling point to get deep-fried (180-190 degrees)
- Throw a few slices of pumpkin into boiling oil for a couple of minutes and remove with a slotted spoon
- Sprinkle cooled chips with sugar and spices
- Serve cold
Exactly the same recipe can be prepared by replacing sugar with salt. Then you get salty pumpkin chips.
Pumpkin marshmallow at home: recipe
Pumpkin marshmallow is a great dessert recipe. Pastila is a sweetness from childhood filled with joy and happiness.
To prepare marshmallow, you do not have to make a lot of effort. Making pumpkin marshmallow is similar to making pumpkin marmalade.
pumpkin marshmallow
Ingredients:
- pumpkin - 450 g
- sugar (or honey) - 150 g
- cinnamon, vanilla to taste
Cooking:
- Peel the pumpkin from seeds, remove all soft threads and peel
- Do the same with apples.
- Cut apples and pumpkin into cubes, put on a baking sheet, bake until soft
- Beat in a blender with spices and sugar the resulting soft products
- Put on a baking sheet in a thin layer, bake with the door ajar at the lowest temperature for several hours (3-9)
- After everything is cooked, remove from the oven, let cool, cut into long strips, roll them into rolls
Candied pumpkin at home: a recipe for cooking without sugar
Candied pumpkin - pieces of pumpkin soaked in sugar syrup. They are suitable for decorating cakes, pastries, cupcakes, biscuits and as an independent delicious dessert.
Candied pumpkin has a special taste. If you haven't tried them yet, you should definitely try them!
Sweet dessert - candied pumpkin Long-cooked candied pumpkin
Ingredients:
- pumpkin - 1 kg
- sugar - 250 g
- orange - 1 pc.
- spices - optional
Cooking:
- Peel the pumpkin from seeds, peels, carefully remove the pulp along with the threads
- Cut into sticks, cubes or straws
- Orange cut into slices with peel
- Pour sugar into a saucepan with a thick bottom, add pumpkin and chopped orange
- Bring to a boil, boil over very low heat for 5-7 minutes
- Allow to cool completely (up to 6-9 hours)
- Put on fire again and repeat the cycle 3-4 times
- Cool the pumpkin, put it on a baking sheet with parchment paper, pour the syrup from cooking into a separate bowl
- Now the pumpkin must be dried in the oven at the minimum temperature for a couple of hours. You can include a convention
- Remove the finished candied fruits from the oven, cool and roll in sugar or powdered sugar
Candied pumpkin: a simple recipe for cooking with honey
Candied fruits with honey are a healthy alternative to regular candied fruits with sugar. They cook much faster and have a lower glycemic index.
Ingredients:
- pumpkin - 400 g
- honey - 200 g
- water - 100 ml
- orange with peel (unpeeled) - 1 pc.
- spices, powdered sugar to taste
Cooking:
- Prepare pumpkin and orange, as in the previous recipe
- Add honey, spices, pumpkin with orange, water to the pan
- Boil the pumpkin for 15-20 minutes
- When the pumpkin has cooled down a little, put it on a baking sheet covered with parchment, bake for 1-2 hours at the minimum temperature with the convention
- Sprinkle with powdered sugar and cinnamon
- Serve with tea
Video: Kabak tatlIsI. Dessert from pumpkin "Kabak Tatlisy", Turkish cuisine.
Wash the pumpkin well with water on the outside and cut it in half lengthwise with a sharp knife, after cutting off the pumpkin tail. Using a spoon, take out the contents of the pumpkin - seeds and fibers.
Never throw away pumpkin seeds and pumpkin tail. Seeds can be dried, fried and chewed at your leisure. And an infusion of pumpkin tail is an excellent remedy for toothache, tested on myself.
Remove the thick skin from the pumpkin. The peel of a ripe fruit is usually like wood, and cleaning is not an easy process. To do this, place a half of the pumpkin on a cutting board cut down, strengthen it so that it does not slide on the table. Using a vegetable cutter or a sharp knife, peel, removing small pieces of the peel. Peeled flesh cut into a thickness of about 5 millimeters.
Put the pumpkin slices in a thick-walled cup or cauldron, sprinkled with sugar, and leave for 5-6 hours. Sugar calculation: for 1 kilogram of peeled pumpkin - 300 grams of sugar.
While the pumpkin slices are standing, the juice will stand out from it, and the sugar will almost completely melt.
Put a cauldron with slices in its own juice on a slow fire, bring to a boil, and after boiling for 2 minutes, remove from heat and leave for at least 6 hours.
During this time, the pumpkin will cool down, soak and become softer. Return the cup (or cauldron) with pieces of pumpkin to the fire, add the required amount of citric acid, bring to a boil, boil for 2 minutes and turn off.
Usually 2 boils are enough. Focus on the pumpkin: it should not turn into a puree, it remains soft and at the same time keeps its shape. If the pumpkin remains firm, repeat the procedure a third time.
Drain the syrup. It is convenient to do this by carefully discarding future candied fruits and a colander so that the syrup is well stacked.
Never throw out the pumpkin syrup. It can be added to compote, used as an impregnation for pies and cakes, etc.
We spread the boiled slices freely on the grate of the electric dryer and dry for about 5 hours, preferably changing the grates in places, then the candied fruits will dry at the same time. Drying time depends on the type of pumpkin, its juiciness, the size of candied fruits, the power of the electric dryer, etc.,
If you do not have an electric dryer, then you can dry pumpkin candied fruits in a natural way in a dry place: put candied fruits on parchment (cloth), when dry on one side, turn over. It will take several days. You can also dry candied fruits in the oven at the lowest temperature.
Remove appetizing coffees from the grate of the electric dryer. They should remain elastic, soft inside, and outside still a little sticky, transparent. In no case should you overdry candied fruits.
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